Fully Loaded Breakfast Muffins

Prep time: 10 mins Cook time: 40 mins

Total time: 50 mins Serves: 10

Utensils:

Jug or mixing bowl

Whisk or fork

Frypan

Cupcake oven tray

Knife + Cutting Board

Ingredients:

7 eggs

3 rashers of bacon, finely chopped

1 cup of spinach, chopped

1/2 cup of cherry tomatoes, chopped halves

1 cup grated cheese

1/2 purple onion (brown onion works too)

1 garlic clove, minced or chopped

Butter or spray oil

Pinch Steps:( PHOTO BELOW)

Pinch 1: Preheat oven to 180 degrees fan-forced. Grease cupcake tray with butter or spray oil.

Pinch 2: Cook onion, bacon and garlic in a frypan over medium heat till browned. Stir occasionally.

Pinch 3: Crack your eggs into a jug or bowl and whisk eggs. Add milk and seasoning. Whisk again.

Pinch 4: Prep tomatoes and spinach and remove onion and bacon mixture from the heat if haven't already.

Pinch 5: Grab your cupcake tray and start building layers of your ingredients in the tray holes (this is the fun part!) I normally do bacon and onion mixture on the bottom, then spinach with cheese in the middle finished with tomatoes. Pour your egg mixture into each the hole to cover.

Pinch 6: Finish with more cheese and salt and pepper. Cook for 30 minutes or until golden and let cool before serving. Enjoy!